Making Paste

Paste is typically made from wheat starch, but these instructions are suitable for other starches.  Be aware that there are starches that require no cooking, which not the case for the wheat starch powders supplied by George Hill & Co.

Microwave Method

1. Mix starch and water in a ratio of about 1:4 (starch to water) in a microwave-proof bowl.  It is best to pre-mix some water into the starch to first remove any lumps. The ratio can be adjusted to meet your stiffness needs.  The resulting paste can be thinned with water if it is found to be too stiff.

2. Heat mixture at high in microwave initially for 1 minute.

3. Stir and repeat heating in 30 second bursts.

4. Continue until mixture turns translucent.  It may swell up in the bowl at this point.

5. Let cool to room temperature.  Plastic wrap on the surface will help avoid a skin forming.

6. Strain through a sieve before use.  “Mushing” with the brush will help break up any stiffness.

Double Boiler/Stove-Top Method

1. Mix starch and water in a ratio of about 1:4 (starch to water) in bowl or double boiler top.  It is best to pre-mix some water into the starch to first remove any lumps. The ratio can be adjusted to meet your stiffness needs.  The resulting paste can be thinned with water if it is found to be too stiff.

2. Heat mixture over a pot of boiling water.

3. Stir regularly especially when the mixture begins to thicken.

4. Continue for a few minutes after the mixture turns translucent.  

5. Let cool to room temperature.  Plastic wrap on the surface will help avoid a skin forming.

6. Strain through a sieve before use.  “Mushing” with the brush will help break up any stiffness.

The paste can be stored in an airtight container either at room temperature or in the refrigerator for 1-2 weeks at which time a pink/black mould may appear.  With time, there may be some separation of water out of the paste, which can be reincorporated by blending with a brush.